昨天剩了一碗份量的白飯，今天中午做成蛋包飯。上圖做法的特點，是先把洋蔥、番茄醬和其它料一起炒一陣，最後才把飯加進去拌勻。另一個特點，是在蛋皮的蛋液未全熟時，就把準備好的飯倒上去；然後把蛋皮稍微摺起一邊，倒入盤中時順勢把另一邊壓到飯下方（不好意思，沒有多餘的手可以一面動作一面拍照）。左下第一圖剛捲好的模樣還算可以，不過功虧一簣的是，最後的番茄醬裝飾畫壞了——因為瓶子不合作，咕嘰一聲噴出一大堆醬，隨後的裝飾就放棄地亂畫一通了。
What surprises me is the origin of the dish's name, which I've never noticed before. It is actually a popular Japanese rice dish, called "Omu-raisu" in Japanese, but translated as "egg-wrapped rice" in Taiwan. When I tried to fake an English name for it, I wondered between egg-wrapped rice and omelette rice. I googled the term in Chinese and, to my surprise, it turned out that the Japanese Omu-raisu was half translated and half invented from French "omelette" plus English "rice"! Also I was surprised that this bit of information is from Wikipedia... Blimey.
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